Ingredients

• 2 tablespoons bittersweet spanish paprika (Pimentón de la Vera)
• 1 chili pepper
• 3 tomatoes
• 1 head garlic
• 1 dozen almonds, blanched and peeled
• 2 dozen hazelnuts, skinned
• 1 sprig mint, chopped
• 1 slice bread, toasted
• 1 tablespoon parsley
• 5 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 tablespoon vinegar

Instructions

1. 1. Remove seeds from chili pepper and grind into a powder.

2. 2. Roast the tomatoes and garlic in a hot oven for 15 minutes.

3. 3. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves.

4. 4. Put the tomatoes in a food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil.

5. 5. Process until you have a smooth puree.

6. 6. Beat in the remaining oil, vinegar and pepper.